DalMedium
Chana Masala
Prep: 8 hours (soaking)Cook: 35 min4 servings
Spicy, tangy chickpea curry that's a street-food favourite. Packed with protein and bursting with bold North Indian flavours.
Ingredients
- 11 cup Amritdhaan Kabuli Channa (soaked overnight)
- 22 onions, finely chopped
- 33 tomatoes, pureed
- 42 tbsp oil
- 51 tsp cumin seeds
- 61 tbsp ginger-garlic paste
- 72 tsp chana masala powder
- 81 tsp amchur (dry mango powder)
- 91 tsp kasuri methi (dried fenugreek leaves)
- 10Salt & red chilli powder to taste
- 11Fresh coriander, ginger & lemon for garnish
Instructions
1
Soak kabuli channa overnight. Drain and pressure cook with a tea bag (for colour) and salt until tender — about 5-6 whistles.
2
Heat oil in a kadai. Add cumin seeds, then chopped onions. Cook until deeply golden.
3
Add ginger-garlic paste, followed by tomato puree, chana masala, chilli powder, and salt. Cook until thick.
4
Add the cooked channa with some liquid. Simmer for 15 minutes on low heat.
5
Sprinkle amchur and crush kasuri methi over the top. Stir well.
6
Garnish with coriander, ginger julienne, and a squeeze of lemon. Serve with bhature or rice.
💡 Pro Tips
- •Adding a tea bag while boiling gives the authentic dark colour.
- •Amchur adds tanginess — substitute with lemon juice if unavailable.
Products Used
Recipe Summary
Prep Time8 hours (soaking)
Cook Time35 min
Servings4
DifficultyMedium
CategoryDal
